Updated: Apr 4, 2020
Chocolate and banana, the ultimate combo that wins every time.
I'm not going to lie, this recipe came about simply because I wanted an excuse to be able to eat cake for breakfast...because what better way is there to start your day?! I loved the idea of a grab-and-go sweet treat, full of goodness and wholesome energy, and so this chocolate banana bread was born.
This recipe is simple, easy to whip up on a tight schedule, and is a favourite both at home and at the markets...can't wait to see you all enjoying this recipe in your own homes!
(makes 1 small loaf)
100g brown rice flour
7g guar gum
10g baking soda
5g chickpea flour
10g linseed (powdered)
100g golden sugar
80g coconut oil
1/2 cup hot water
50g dark chocolate to top
Mash the bananas, and place in a large bowl. Add the vanilla, coconut oil and hot water to the bananas. Mix to combine.
Sieve all of the dry ingredients together into a separate bowl.
Add the dry ingredients into the wet mixture, and gently mix until just combined (take care not to overmix).
Pour into a small loaf tin, lined with baking paper. Gently press chunks of dark chocolate along the top of the mixture.
Bake in a pre-heated oven at 180°C for 50-60 minutes.
This banana bread keeps for up to one week (if you can resist it for that long), when stored in an airtight container. It also freezes well, if you want to make it in advance.
Feel free to tag me in your photos on social media, I'd love to see this recipe in action! X